Homemade mustard.

[worth1]

Yes homemade mustard.
I've made it before and I'm making it again.
This time with black mustard seeds.
After what seems like forever the store had some in a small Middle Eastern section they just put in.
Here's what I did.
I ground up 12 tablespoons into a powder.
12 more coarse with some seeds whole.
1 cup of ice cold dry vermouth.
6 tablespoons apple cider vinegar.
4 teaspoons of salt.
And mixed it all together.
It made one pint of gourmet black mustard full to the very top.
The seeds were $1.98 for15 ounce bag and I still have some in the bag and another full bag.
It's in the refrigerator as we speak seasoning to get the slight bitterness out and for the stuff to soak up the liquid and thicken.
I licked the bowl clean before washing it.

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[Tomatina]

That sounds interesting. My first thought, when I read black mustard was, could be bitter, I'm curious, how you like it, when it is sitting there for a while and if the bitter taste disappears.
I tried different variaties of making mustard, mainly with yellow mustard seeds and pear or quince puree, salt and vinegar. This vermouth sounds interesting, why does it need to be cold?

[worth1]

That sounds interesting. My first thought, when I read black mustard was, could be bitter, I'm curious, how you like it, when it is sitting there for a while and if the bitter taste disappears.
I tried different variaties of making mustard, mainly with yellow mustard seeds and pear or quince puree, salt and vinegar. This vermouth sounds interesting, why does it need to be cold?

I've heard and know heat kills the heat of mustard so colder the better.
The sitting in the refrigerator or even out is supposed to kill the bitterness.
Even if it doesn't I like a little bitterness in some foods.
I've got a quart of homemade mustard in the refrigerator I've had for 3 years and am about out.
I might make another batch with sweet marsala.

[pepperhead212]

That looks good! Looks much like what I make, with white wine, and white wine vinegar. Not sure what the extra alcohol would do, but now vermouth my go to for when I cook with white wine, as I rarely have any others around. Which reminds me - I have to get some more!

I usually put some green peppercorns in my pepper - a favorite version of Moutarde de Meaux mustard I used to get, until the price about tripled, years ago. The Maille brand wasn't as good. Better homemade, anyway, as usual.

[worth1]

Right after I made the first batch I made the second batch but cut the recipe in half.
Ingredients were.
1/2 cup sweet marsala.
3 tablespoons apple cider vinegar.
2 teaspoons salt.
1 heaping tablespoon of local honey.
2 tablespoons of powdered ginger.
Just sitting overnight the flavors came out like the heat and the bitterness started going away.
Plus the salt wasn't so overwhelming.
And it's now really thick.
This isn't your typical no heat American yellow mustard.
This is the real thing and it can only get better with age.

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[worth1]

Day 2 of letting the mustard sit in the refrigerator.
First thing I tasted this morning with coffee.
It's really starting to shine.
All bitterness is practically gone.

[Danny]

I like to make the whole peppercorn stuff , the little seeds make a "pop" of great flavor. Same recipe of Chef John on youtube. Wonderful especially on ham or pork sandwiches.